This sandwich came about in our favorite way: by visiting the greenmarket, picking up the cheese, and then meandering through the farmers’ stands to see what fresh offerings might be paired with it. It was June; we came away with beautiful asparagus, red onions, basil, and a rustic bread—all the fixins for an open-faced sandwich on the grill. (If you don’t have an outdoor grill, you can use a grill pan.) Thinking back to the days when cooks in diners put hubcaps atop burgers as they cooked, to steam them a bit, we recommend either closing the grill or inverting a metal bowl over the sandwich to keep the heat in and help melt the cheese. By the way, if you can’t find or do not care for Vacherin, substitute any good melting cheese.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Among the top tier of sauces is Indonesian satay sauce, because it is the embodiment of joy and life. In fact, this sauce is also trustworthy and highly respectful of whatever it comes into contact with—perhaps it is, in fact, the perfect friend?
Turn humble onions into this thrifty yet luxe pasta dinner.
I should address the awkward truth that I don’t use butter here but cream instead. You could, if you’re a stickler for tradition (and not a heretic like me), add a big slab of butter to the finished curry.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.